2 Bring 6 cups water to a boil, stir in 2 cups rice, salt and olive oil. Let it come to a second boil, reduce heat and simmer covered 40-45 minutes or just until kernels puff open. Drain off any excess liquid.

3 Spread the hazelnuts on a cookie sheet or in a baking dish and roast until you can smell the aroma, about 10 minutes. When the nuts have cooled, remove any loose skin.

4 Spread cooked rice on a large plate to cool, then transfer to a bowl.

5 Fold in the roasted hazelnuts, celery and cranberries.

6 Combine the dressing ingredients in a glass jar. There should be about twice as much lemon juice as oil. Close the lid and shake to mix.

7 Pour the dressing over the rice mixture and stir. Let the salad marinate for ½ to 1 hour.